Noted chef, Anthony Meidenbauer, has been honing his culinary skills over a career that has now spanned more than 20 years. He’s beloved for his creative dishes and his deep knowledge of all things delicious. Meidenbauer is currently serving as the Block16 Hospitality executive chef and is the creative force behind some of the most popular restaurants in Vegas such as, Public House, The Barrymore, which are both “musts” for foodies, as well as more casual eateries like Holsteins Shakes and Buns inside the Cosmopolitan, along with Flour & Barley – Brick Oven Pizza at The LINQ. We sat down with Meidenbauer to pick his brain on his restaurants and what has made them such standouts in Sin City.

What excites you about cooking in Las Vegas?

Las Vegas is a major travel destination, so I’m thrilled that we can share Public House with a wide demographic of people.

What is it about cooking for a Las Vegas audience that is different than other major foodie markets?

We have to feature a wide variety on our menu to be able to draw from the variety of people that visits Las Vegas.

What goes into curating your menu?

There is lots of trial and error to find what works.

Do you feel a menu can have more “risks” in Las Vegas as opposed to other markets?

Not as much as you would think. We have to be more mainstream with 70 percent of the menu and have fun with the remaining 30 percent.

How often do you add/subtract menu items?

We change the menu three times a year.

Where do you source your ingredients from?

We work with several vendors in the Valley, but the majority of the items arrive fresh from California.

Do you do seasonal specials?

Yes, at Public House we feature weekly specials. This allows us to reflect what is going on in the produce markets at that time and have fun with great seasonal product.

What are your favorite items on the menu?

Poutine is always my favorite. Growing up in upstate New York, it’s something that I have childhood memories of. Other than that I really like the Public House butcher block with house made country pate and duck rillettes.

What dishes are a “must” if it’s your first time here?

The poutine of course! And, the porter braised short ribs. Both dishes perfectly combine our philosophy of cooking with beer.